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Antipasto Mexicano




Source of Recipe


Internet


List of Ingredients




15 thin slices Genoa Salami
15 slices cooked roast beef or roast pork
3 spiced sausages (chorizos) cooked and sliced
1 can tuna, drained
1 can rolled anchovy filets
3 hard cooked eggs, cut into fourths
15 asparagus stalks, cooked
8 cooked artichoke hearts cooked in half
3 tomatoes in wedges
1 cup sliced cooked potatoes
1 cup sliced cooked beets
1 cup cooked green beans
1 cup cooked garbanzo (chick peas) beans
Lettuce leaves
1 1/2 cups Italian Vinaigrette, prepared with an envelope of Italian Dressing, according to instruction, but including a garlic clove, crushed, as part of the Vinaigrette.
1/4 cup cocktail capers, drained
1 red onion, small, thinly sliced


Recipe



Arrange ingredients in sections over lettuce leaves, in a tray with plastic cover. Pour Pour on the vinaigrette; garnish with capers and onions. Cover and refrigerate in the portable cooler. Serve as the first dish with fresh bread and beers.